Sautéed Escarole with Garlic and Lemon

Number of servings : Prep time: Cooking time: Type of meal : | Side Dishes | Side Dishes Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Side Dishes | Side Dishes

Special diet :

Ingredients

1 head escarole
45 ml (3 tbsp) olive oil
4 green onions, thinly sliced
2 cloves garlic, minced
5 ml (1 tsp) grated lemon zest
Salt and freshly ground pepper, to taste
30 ml (2 tbsp) flat parsley, chopped

 

Directions

  1. Separate the escarole into leaves and remove the tough stems. Rinse in cold water, spin dry and cut each leaf in three.
  2. In a large non-stick skillet, wilt the onions in the oil. Add the garlic and lemon zest and cook 1 minute. Transfer to a bowl and set aside.
  3. In the same skillet, sauté the escarole just until wilted.
  4. Remove from heat and season to taste with salt and pepper. Garnish with parsley and drizzle with oil at the table.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2522

Sautéed Escarole with Garlic and Lemon
Sautéed Escarole with Garlic and Lemon